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Thursday, August 14, 2008

K's family has a wonderful expansive garden out front of the cottage where we are staying, full of leafy greens, ripening tomatoes, and all sorts of secret underground treats: carrots, beets, parsnips, garlic. When K and S leave at the end of next week, the garden will be abandoned to neighbors and caretakers. Our mission was to eat as much as we could from the garden while we were there, and resuce some produce to take home with us. The the burgeoning row of chard reminded me of a recipe from Barbara Kingsolver's Animal Vegetable Miracle called Eggs in a Nest. For breakfast the first morning we simplified the meal, using greens minutes from the garden and brilliant-yolked farm fresh eggs. P perfectly poached the eggs, cementing my philosophy that everything is better with a poached egg on top.

**I'm submitting this dish to Grow Your Own over at Andrea's Recipes. Check it out!

making brekkie at walloon

Walloon Eggs and Chard

sautee as much chard as you like in garlic and olive oil

poach as many eggs as you like in water with a bit of vineager.

top chard with eggs. eat with toast. smile.

chard ready to be picked and munched

EGGS IN A NEST from Animal, Vegetable, Miracle by Kingsolver, Hopp and Kingsolver(This recipe makes dinner for a family of four, but can easily be cut in half.)

2 cups uncooked brown riceCook rice with 4 cups water in a covered pot while other ingredients are beingprepared.

Olive oil – a few tbsp1 medium onion, chopped, and garlic to tasteSauté onions and garlic in olive oil in a wide skillet until lightly golden.

Carrots, chopped½ cup dried tomatoesAdd and sauté for a few more minutes, adding just enough water to rehydrate thetomatoes.

1 really large bunch of chard, coarsely choppedMix with other vegetables and cover pan for a few minutes. Uncover, stir well,then use the back of a spoon to make depressions in the cooked leaves, circlingthe pan like numbers on a clock.

8 eggsBreak an egg into each depression, being careful to keep yolks whole. Coverpan again and allow eggs to poach for 3 to 5 minutes. Remove from heat andserve over rice.

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Welcome to I'll Eat You!!

I'll Eat You is written by Lauren and her husband Paul. Lauren bakes and makes messes, Paul cooks and is tidy. Lauren likes recipes, cookbooks, and takeout. Paul likes improvisation, drinking Scotch, and eating at home. They both love to create in the kitchen (but not always at the same time), make meals from scratch, and hang out with Oliver, the scrappy little dog made from spare parts. Lauren and Paul are based in Philadelphia, PA. Contact them at illeatyoublog@gmail.com.